It’s official, summer has arrived! Time to break out the cherries and the lemonade. Oh, and don’t forget the bourbon (that’s a given). This past weekend I mixed up a celebratory summer cocktail using some cherries from the farmer’s market. I think I forgot just how amazing fresh cherry juice is, because let me tell you, it doesn’t get much better than kicking back with one of these on a hot summer’s day. Luckily, it’s just the beginning . . .
Breakfast nooks are the epitome of home — intimate and cozy. I’ve been dreaming of the day that I have enough space to build a breakfast nook. Until then, these inspiring photos will have to do. Can’t you just smell the brewing coffee brewing and sizzling bacon?
I generally like my coffee black. Rare are the times I crave something creamy like a latte or cappuccino. However, I do enjoy a refreshing iced coffee when the weather calls for it. Ever since I first heard about Kori Coffee, a Japanese iced coffee drink, I knew I had to give it a try. Coffee is used to make the ice cubes instead of water, so the drink never becomes watered down. The cubes slowly melt in the warm milk, releasing the coffee as you sip. I also added cocoa powder to satisfy my morning sweet tooth!
Please welcome the first contributor for our guest contributor series, Paola from Love+Cupcakes. Her blog is a mix of beautifully captured eats, drinks, travels and creative DIYs that we just adore!
I’ll be the first to admit that I’m completely, totally and utterly in love with my dog, Diamond. She’s the most snuggly, warm-hearted, licky fur ball I’ve ever known and I do everything I can to make her happy – including baking homemade treats that she goes absolutely crazy for. In honor of HonestlyYUM’s breakfast week, Diamond and I are sharing one of her favorites, a breakfast inspired biscuit made with bacon, egg, and cheese. I sneak in a little carrot, ground flaxseed and keep this recipe gluten-free by using rice flour to balance things out. I hope your pup loves this treat as much as Diamond does!
Ingredients (Makes about 16 biscuits):
1 ½ cups brown rice flout (plus more for dusting)
2 tablespoons ground flaxseed
2 tablespoons bacon fat
2 strips crispy bacon, crumbled
¼ cup shredded cheese (cheddar is a good option)
1 medium carrot, shredded and chopped into very small pieces
Light, crisp, and moist. I had never been crazy about waffles, until I tried yeast-raised waffles. They are blow-your-mind amazing. I first tried yeast-raised waffles at a friend’s house and immediately fell in love. The yeast lends a subtle malty flavor and a crispness to the outside that is absolutely addictive. These waffles are not overly sweet and actually teeters on the edge of savory– it’s versatile and simple. I normally just enjoy the waffles on their own with a little syrup, but this time tropical fruits were calling my name at the market so I decided to add coconut flakes to the batter and top the waffles with diced papaya, kiwi, mango, guava and passion fruit. The recipe for the waffles is easy and only requires an extra step of letting the batter sit overnight, but the results are more than worth the extra effort.
1 package of dry yeast (or 2 1/4 tablespoons)
1/2 cup of warm water
2 cup of whole milk, room temperature
2 cups of all-purpose flour
2 tablespoons of sugar
1 teaspoon of salt
1/2 cup of melted unsalted butter (or 1 stick), cooled a bit
We’ve hit a mini heat wave here in the Bay Area the last few days, and by heat wave I mean low 70’s. I know what you’re thinking . . . hardly a heat wave, try 90 degress + humidity. But hey, it still feels like summer to me! In celebration of another successful rhubarb season slowly coming to a close, I wanted to round-up some of my favorites of the year.